The Busy Baker

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Lemon Pistachio Muffins

Desserts Muffins and Loaves Snacks Summer Summer Desserts Vegetarian

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Lemon pistachio muffins are moist muffins packed with big flavour! This easy muffin recipe is one you’ll want to make all summer long. The mild flavour and crunch of pistachios is the perfect compliment to the tangy lemon flavour and the sweet lemony glaze.

titled image (and shown): lemon pistachio muffins
Muffins are quite possibly my favourite thing to bake. They’re so easy and quick and endlessly versatile, depending on your taste and cravings. And they’re the perfect way to showcase seasonal flavours!
I’m just loving anything flavoured with lemon lately. I’m making lemon desserts, fresh lemonade, using it in marinades, on roasted potatoes, in rice dishes, and now in muffins. I think I might have a problem.
a white platter holding lemon pistachio muffins topped with cream cheese glaze and crushed pistachios

 

Looking for more lemon-flavoured recipes? Make some Lemon Garlic Roasted Asparagus or a pitcher of delicious Healthy Pomegranate Lemonade!

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How to Make Lemon Pistachio Muffins

To make these delicious pistachio muffins, you’ll need:

For the muffins:

2 1/2 cups all purpose flour
1 cup white sugar
1 tbsp baking powder
1 tsp salt
zest of 2 lemons
1/2 cup roughly chopped raw pistachios
2 eggs
1 cup milk (I often use low fat coconut milk or soy milk in this recipe to make it dairy-free)
2 tbsp lemon juice
1/2 cup vegetable oil

For the glaze:

1 cup powdered sugar
2 tbsp + 1 tsp lemon juice
1/4 cup finely chopped pistachios

To make:

Preheat your oven to 375 degrees Fahrenheit.

Add the flour, sugar, baking powder, and salt to a large bowl and combine them with a wire whisk.

Zest the two lemons over the bowl of the dry ingredients using a citrus zester (this is the one I use. It’s awesome and very inexpensive).

whisking lemon zest into a bowl with white flour and sugar

Add the roughly chopped pistachios. It’s okay if there are some large pieces, some small pieces and even some whole pieces.

a bowl of dry ingredients needed to make lemon pistachio muffins

Whisk these into the dry ingredients.

whisking lemon zest and chopped pistachios into a bowl with flour

In a separate bowl combine the eggs, milk, lemon juice and oil and whisk them together with a fork. Dump this into the dry ingredients and combine the wet and the dry ingredients together gently with a rubber spatula. Be careful not to over mix! Stop combining as soon as you see the flour disappear.

wet and dry ingredients in a bowl to make pistachio lemon muffins

Divide the thick batter evenly between 18 muffin cups lined with paper liners.

unbaked pistachio muffins batter in a muffin pan

Bake the lemon pistachio muffins at 375 degrees Fahrenheit for about 19-22 minutes or until the tops begin to brown just slightly and the muffins spring back when you touch them gently.

baked lemon pistachio muffins on a wire cooling rack
overhead image of lemon muffins cooling on a wire rack

While the lemon pistachio muffins are cooling, prepare the glaze by adding the powdered sugar and lemon juice to a small bowl and whisking until smooth.

When the muffins are completely cool, drizzle a small amount of the glaze over each muffin, sprinkle some chopped pistachios over the top, and serve!

pistachio muffins topped with powdered sugar glaze and crushed pistachios

 

close up image of homemade lemon pistachio muffins

I hope you enjoy this lemon pistachio muffins recipe!

Let me know in the comments below, what’s your favourite summer muffin flavour?

 

platter of pistachio muffins with lemon glaze

Looking for more easy muffin recipes? Make some Best Ever Blueberry Streusel Muffins or a batch of delicious Peach Cobbler Muffins!

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titled image (and shown): lemon pistachio muffins

Lemon Pistachio Muffins

Lemon pistachio muffins are moist muffins packed with big flavour! This easy muffin recipe is one you'll want to make all summer long.
Print Pin Rate
Course: Brunch, Dessert, Snack
Cuisine: American
Keyword: easy muffin recipe, lemon pistachio muffins, summer desserts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 muffins
Calories: 230kcal
Author: Chrissie (thebusybaker.ca)

Ingredients

For the muffins:

  • 2 1/2 cups all purpose flour
  • 1 cup white sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 large lemons zested
  • 1/2 cup roughly chopped raw pistachios
  • 2 eggs
  • 1 cup milk I often use low fat coconut milk or soy milk in this recipe to make it dairy-free
  • 2 tbsp lemon juice
  • 1/2 cup vegetable oil

For the glaze:

  • 1 cup powdered sugar
  • 7 tsp lemon juice (2 Tablespoons + 1 teaspoon)
  • 1/4 cup finely chopped pistachios

Instructions

  • Preheat your oven to 375 degrees Fahrenheit.
  • Add the flour, sugar, baking powder, and salt to a large bowl and combine them with a wire whisk.
  • Zest the two lemons over the bowl of the dry ingredients using a lemon zester, then add the roughly chopped pistachios and whisk the mixture into the bowl with the other dry ingredients.
  • In a separate bowl, combine the eggs, milk, lemon juice and oil and whisk them together with a fork. Dump this into the dry ingredients and combine the wet and the dry ingredients together gently with a rubber spatula. Be careful not to over mix! Stop combining as soon as you see the flour disappear.
  • Divide the thick batter evenly between 18 muffin cups lined with paper liners. Bake the muffins at 375 degrees Fahrenheit for 19-22 minutes or until the tops begin to brown just slightly and the muffins spring back when you touch them gently.
  • While the lemon pistachio muffins are cooling, prepare the glaze by adding the powdered sugar and lemon juice to a small bowl and whisking until smooth.
  • When the muffins are completely cool, drizzle a small amount of the glaze over each muffin, sprinkle some chopped pistachios over the top, and serve!

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 185mg | Fiber: 1g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
moist lemon muffins topped with chopped pistachios and sweet lemon glaze

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Comments

  1. Lorelai @ Life With Lorelai says

    ~PINNED~ This look delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We'd love to have you for a visit. The Door Opens Tonight 9pm Pacific Time! 🙂

    ~Lorelai
    Life With Lorelai

    Reply

  3. Imma adamu says

    Chrissie, you are right . Who doesn't love muffins , they are perfect anytime! The lemon and pistachio combination you have going on is quite interesting and would so like to give it a try. ! It would be perfect with coffee.Pinning!

    Reply

  11. Byron Thomas says

    Pistachio and lemon together – awesome! These look absolutely amazing, Chrissie. I want one now! 🙂

    Reply

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